Chicken and Stuffing Casserole

"This recipe came from a very old casserole cookbook by Betty Crocker. I lost it and thanks to a great Food.com member have got it again. It is somewhat high in fat but, is tasty enough to make it worthwhile to make occasionally. It calls for canned soup and I use reduced sodium soup. You can use low fat soup instead. Also margarine can be used instead of butter. I do use low fat bread."
 
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Ready In:
21mins
Ingredients:
15
Serves:
4-6
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ingredients

  • 14 cup oil
  • 12 cup flour
  • 12 teaspoon paprika
  • 14 teaspoon pepper
  • 3 12 lbs chicken, cut up
  • 1 (10 ounce) can cream of mushroom soup (I like mushroom) or (10 ounce) can cream of chicken soup (I like mushroom)
  • 6 cups soft bread cubes
  • 14 cup butter, melted
  • 1 cup milk
  • 34 teaspoon salt (or less)
  • 12 teaspoon rubbed sage
  • 12 teaspoon dried thyme leaves
  • 14 teaspoon pepper
  • 34 cup celery, chopped
  • 12 cup onion, chopped
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directions

  • Heat oil in fry pan.
  • Mix flour, paprika and 1/4 t pepper.
  • Coat chicken in flour mixture and cook in oil until brown. About 10 minute.
  • Heat oven to 300°F.
  • Place chicken in greased 2 1/2 quart casserole or what ever holds all of the casserole.
  • Spoon soup over chicken.
  • Toss together remaining ingredients.
  • Mound stuffing on top of chicken.
  • Cover and bake for 1-1 1/4 hours or until done.
  • Enjoy.

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